HK Curry Fish Ball & Sausage Noodles

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HK Curry Fish Ball & Sausage Noodles

These Hong Kong-style Curry Fish Ball & Sausage Noodles are inspired by one of my favourite street-food snacks growing up in Macau - 咖喱魚蛋 (curry fish balls). However today I've turned them into a full meal with chewy instant noodles, juicy chicken sausages and a rich, fragrant curry broth made with curry powder, sha cha sauce, oyster sauce, soy sauce and coconut milk. The fish balls and sausages simmer in the creamy, savoury curry broth before the noodles are added, soaking up all that delicious flavour. Finished with fresh spring onions, this easy one-pot noodle recipe is spicy, savoury, slightly sweet and ridiculously comforting.

Recipe Stats

Cooking time

20 minutes

Serves

1

Difficulty

Easy

Spice

Medium

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HK Curry Fish Ball & Sausage Noodles

Ingredients

1 servings

for the curry noodles

to serve

Notes

Some secret knowledge

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Possible Substitutions

  • Chicken sausages: Use your favourite sausages - pork, beef or vegetarian sausages all work.
  • Fish balls: Use any Asian-style fish balls you can find. Mixed fish balls or stuffed fish balls would also be delicious.
  • Sha cha sauce: This adds a lovely savoury, umami depth to the broth. If you don't have it, you can leave it out, although the flavour will be slightly different.
  • Chicken stock: Use vegetable stock if you want to make this with vegetarian sausages and fish balls.
  • Instant noodles: Use any noodles you like - Shin Ramyun, egg noodles or even udon would work.
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Things to Keep in Mind

  • If you like your curry spicy, add chilli oil, sliced fresh chilli or a little chilli powder.
  • If your broth tastes too strong, add a splash more water or coconut milk to mellow it out.
Fridge

Storage

This is best eaten fresh, especially once the noodles are added!

Method

Cook the sausages

Heat around 1 tsp neutral oil in a pot or ddukbaegi over medium heat.

Add the chicken sausages and pan fry until lightly browned and cooked through.

Remove the sausages from the pot and set aside.

Fry the aromatics

Add 1 tbsp neutral oil to the same pot.

Add the minced shallot and fry for around 1 minute.

Add the garlic and fry for another minute, until fragrant.

Build the curry broth

Add the curry powder and stir it through the aromatics, allowing it to fry for around 30 seconds.

Add the sha cha sauce, oyster sauce and light soy sauce. Mix well.

Pour in the chicken stock and stir everything together.

Add the sugar, MSG and ½ cup coconut milk.

Bring the broth to a gentle simmer.

Add the fish balls

Add the fish balls to the curry broth.

Cover and simmer for around 3 minutes, allowing the fish balls to heat through and soak up all that curry flavour.

Cook the noodles

Uncover and add the instant noodles.

Pour in the remaining ¼ cup coconut milk, then cover and cook for around 3 minutes, or according to the noodle packet instructions.

If you're using a ddukbaegi, remember that it retains heat extremely well, so the noodles will continue cooking even after you take it off the heat. Adjust the cooking time depending on how you like your noodles.

Finish & serve

Uncover and add the cooked sausages back into the curry broth.

Top generously with chopped spring onions.

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